One 14oz can (regular or light) coconut milk (about 1 3/4 cups)
2/3 cup dark brown sugar
2 cups graham cracker crumbs
1/2 cup melted nonhydrogenated margarine
2 Tablespoons sugar
1 1/2 cups vegan chocolate chips
2 cups flaked, sweetened coconut
1 cup pecans or walnuts, chopped
1. In a large saucepan, whisk together the coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, stirring occasionally.
2. Preheat oven to 350 degrees. Line a 13X9 inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, margarine, and sugar; mix well to moisten the crumbs completely. Firmly press the mixture into the prepared pan, pressing evenly from the center to the sides of the pan.
3. Pour the warm coconut milk mixture evenly over the crumb base. Top with an even layer of chocolate chips, coconut, and nuts, in that order. Firmly pat everything down until the coconut milk mixture soaks upward into the toppings.
4. Bake for 28 to 30 minutes or until coconut is deeply golden and the filling is bubbling. Remove the pan and let cool on a wire rack for 15 minutes. Transfer the pan to the refrigerator to completely cool and firm up the bars for at least 4 hours, or even better, overnight. Cut into squares and enjoy.
These can also be tightly wrapped and frozen. Just allow to thaw for 20 minutes before serving.